I have received several comments and emails over the last couple of months about butter and what I use. I thought it would make a good subject for a post since the holidays are coming up and more of us will be baking.
I have used real butter for a long time. I did occasionally buy margarine when my husband was in college and money was very tight, but even then I bought butter when I could get a good deal on it.
My husband and I think butter is better for you. I don’t want to go into all the details here on why, because the post would be too long, but the main reason is that butter is real food. Even the store bought butter is pretty much real food unlike other products like margarine.
Secondly, it tastes better. If I am having toast or bread and butter, I want the real thing. The taste of butter doesn’t even compare to margarine in my opinion.
Thirdly, I get much better results in my baking with butter. My mom used margarine all the time when I was growing up, mainly because it was cheaper. When I got married and tried baking with real butter, I could not believe how much better the results were. It made so much difference in how things like cookies and cakes turned out.
Now onto the salted vs unsalted question. I use what I have. I know you really should use unsalted in things like baking, but we like salted butter better to eat on toast and bread. So, I use what I have in my fridge.
But, if I use salted butter in baking, I cut back the salt in the recipe. I don’t have an exact amount that I cut back, I just use less. Not sure that is the best answer to the salted vs unsalted butter question, but it is the honest one.
One tip about butter to help with the cost is to freeze it when you get a really good deal on it. This time of year, because of the holidays, butter goes on sale all the time. I buy quite a bit when I get a good deal and freeze it. Last year I froze a lot of butter and what I bought on sale around Thanksgiving and Christmas lasted almost until butter came on sale again around Easter. I have a lot of freezer space so I can do this, but even freezing a little bit ahead will help with the cost.
So, what are your thoughts on using butter? Do you use salted or unsalted?